Maine Lobster and Mango Quesadilla with Tomatillo Salsa - Recipe

Ingredients

• Mangos, 2, CUT INTO SUPRÊMES
• Jícama Bâtonnets, 1 CUP
• Cilantro, 1 TABLESPOON, CHOPPED
• Salt And Pepper, TO TASTE
• Lime Juice, TO TASTE
• Ripe Tomatoes, 1-1/2 POUNDS, MEDIUM-LARGE
• White Onion, 1 SMALL, THINLY SLICED
• Serrano Chile, 1, CHOPPED
• Cilantro, 2 TABLESPOONS, CHOPPED
• Salt, 1/2 TEASPOON
• Vegetable Oil, 1-1/2 TABLESPOONS
• Lime Juice, 3 TABLESPOONS, MORE TO TASTE
• Cilantro Leaves, 1 CUP, LOOSELY PACKED
• Lemon Zest, 1 TEASPOON, FINELY CHOPPED
• Garlic, 2 CLOVES, MINCED
• Jalapeño Peppers, 2, ROASTED, PEELED, SEEDED, AND DICED
• Salt, 1 TEASPOON
• Ground Black Pepper, 1/4 TEASPOON
• Butter, 1/2 CUP AT ROOM TEMPERATURE
• Lemon Juice, 1 TABLESPOON
• Maine Lobsters, 4, 1-POUND EACH
• Teleme Cheese, 2 CUPS
• Jack Cheese, 2 CUPS, GRATED
• Green Onion, 1/2 CUP, FINELY CHOPPED
• Cilantro, 2 TABLESPOONS
• Salt, 1 TABLESPOON
• Water, 6 QUARTS
• Flour Tortillas, 8